Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

• 200g couscous
• 400ml vegetable stock (hot)
• salt and pepper
• 460g jar read roasted red peppers, drained
• 1 butterhead lettuce
• small bunch of parsley
• 250g Halloumi
• 400g tin of chickpeas, drained and rinsed
• 3tbsp extra virgin olive oil
• 3tsp harissa paste
• Juice of ½ lime

1. Put the couscous in a bowl, cover with the hot stock, season and stir well. Cover the bowl tightly with cling film or a small plate and leave to soak.

    

2. Drain the peppers and chop into bite size chunks. Chop or tear the lettuce and chop the parsley.

    

3. Slice the Halloumi into 8 slices and heat a frying pan or griddle. When the pan is hot, cook the halloumi on both sides until golden.

    

4. While the halloumi is cooking, fork the couscous into a serving bowl and mix in the peppers, lettuce, parsley and chickpeas.  Combine the oil, harissa and lime juice and season, reserve 2 tsp of this dressing, drizzling the rest over the couscous and mixing well.

    

5. Once cooked lay the halloumi on top of the salad and drizzle over the reserved dressing.  

    Note: Try adding a few sweet piquante Peppadew style peppers with the roast peppers for an extra kick

    Salad Used: Butterhead lettuce